Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup spicy coarse ground mustard
- 2 teaspoons paprika
- 1 teaspoon Tabasco sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup tarragon vinegar
- 1 cup olive oil
- 1/2 cup coarsely chopped green onions
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped fresh parsley
Directions
In a medium bowl, whisk together mustard, paprika, tabasco, salt and pepper
Beat in vinegar.
While whisking constantly, add oil in a slow stream then continuing to beat until sauce is thick and smooth.
Stir in onions, celery and parsley and mix well.
Cover bowl and let sauce stand at least 2 hours before serving to allow flavors to blend.
Category:Cathy's Recipes
Category:Salad dressing Recipes